Southwest Skillet Sweet Potato Cornbread (Gluten-Free, Vegetarian)
Savory cast-iron cornbread studded with sweet potato and corn—autumnal, gluten-free, and high in fiber and carotenoids.
Best for Boosting carotenoids & fiber in a seasonal savory bake
This savory skillet cornbread blends roasted sweet potato and coarse cornmeal for a moist, orange-hued loaf with crisp edges from a smoking-hot cast iron. Southwestern spices, scallions and bursts of corn give it seasonal depth while eggs and Greek yogurt keep the texture tender and protein-present. It’s an easy, repeatable fall bake that emphasizes carotenoids and fiber without sacrificing craveability.
Ingredients
- 300 g Mashed sweet potato , peeled and mashed (about 1 medium; see step for roasting/microwaving)
- 150 g Coarse yellow cornmeal , stone-ground if available
- 80 g brown rice flour
- 30 g tapioca starch
- 10 g Baking powder , about 2 tsp
- 6 g fine sea salt , about 1 tsp
- 2 g ground cumin , about 1 tsp
- 2 g chili powder , about 1 tsp
- 3 large eggs , room temperature
- 120 g Plain Greek yogurt , full-fat or 2% for creaminess
- 45 ml olive oil , plus 1 tbsp for skillet
- 120 g corn kernels , fresh from 1 ear or thawed if frozen
- 3 scallions , thinly sliced
- 10 g fresh cilantro , chopped (optional – can be omitted)
- 2 g lime zest , zest of 1 lime (optional – can be omitted)
- 30 ml warm water , only if batter seems too thick (optional – can be omitted)
Instructions
-
1
Preheat the oven to 200°C and place a 25 cm (10-inch) cast-iron skillet inside while the oven heats so the pan becomes very hot (about 10 minutes). This will give the cornbread a crisp, caramelized edge.
-
2
Cook and mash the sweet potato: pierce a medium sweet potato and either microwave on high for 6–8 minutes until very tender or roast at 200°C for 30–40 minutes until soft. Peel (if roasted), mash to 300 g and set aside to cool slightly.
-
3
In a large bowl, whisk together the dry ingredients: coarse cornmeal, brown rice flour, tapioca starch, baking powder, salt, cumin and chili powder until evenly combined.
-
4
In a separate bowl, whisk the eggs, Greek yogurt, olive oil and lime zest (if using) until smooth. Stir in the mashed sweet potato until fully incorporated, then fold in the corn kernels and sliced scallions.
-
5
Fold the wet mixture into the dry ingredients, stirring just until there are no dry streaks—don’t overmix. The batter should be thick but scoopable; if it’s extremely dense, stir in up to 30 ml warm water. Let the batter rest 10 minutes so the cornmeal hydrates.
-
6
Carefully remove the hot skillet from the oven, add about 1 tbsp (15 ml) olive oil and swirl to coat. Pour the batter into the skillet and smooth the top with a spatula; sprinkle a little smoked paprika or extra corn on top if desired. Return to the oven and bake at 200°C until the top is deep golden and a skewer inserted into the center comes out clean, 25–28 minutes.
-
7
Let the cornbread rest in the skillet for 10 minutes so it firms up, then run a spatula around the edge and transfer to a board. Slice into 8 wedges and serve warm with a smear of butter, Greek yogurt, or a spoonful of salsa; garnish with chopped cilantro if using.